Creamy One-Pot Ham and Veggie Pasta

BY Emily Parker December 29, 2025

Utilizing pantry staples and leftover proteins often results in the most satisfying kitchen victories, particularly when cleanup is kept to a single vessel. This One-Pot Ham and Veggie Pasta combines savory cured ham with a medley of garden vegetables in a sauce that thickens naturally as the starch from the farfalle releases into the simmering broth. It is an efficient solution for busy evenings where a balanced meal is required without the logistical hurdle of boiling water in one pot and sautéing in another. The result is a cohesive, silkily coated pasta dish that feels substantial yet surprisingly light.

Table of Contents

Ingredients

1 tablespoon Extra virgin olive oil
2 1/2 cups Fully cooked ham, cut into half-inch cubes
1/2 cup Yellow onion, finely diced
3 cloves Garlic, minced
1 teaspoon Dried Italian seasoning
1/4 teaspoon Red pepper flakes
To taste Sea salt and freshly cracked black pepper
4 cups Low-sodium chicken broth
1 1/4 cups Fat-free half-and-half
1/4 cup All-purpose flour
16 ounces Farfalle (bow tie) pasta, dry
2 cups Frozen peas and carrots blend
1/2 cup Parmesan cheese, freshly grated
2 tablespoons Fresh parsley, chopped for garnish

Instructions

Warm the olive oil in a heavy-bottomed Dutch oven over medium heat.
Introduce the cubed ham and onions, sautéing until the onion softens and the ham edges begin to brown.
Incorporate the minced garlic and dried spices, stirring for less than a minute to release aromatic oils.
In a separate bowl, whisk the chicken broth, half-and-half, and flour until no lumps remain.
Pour the liquid mixture into the pot and stir in the dry farfalle.
Bring the liquid to a gentle simmer, cover, and maintain heat for fifteen minutes.
Fold in the frozen vegetables and continue cooking until the pasta reaches an al dente texture.
Remove from heat, stir in the Parmesan cheese, and garnish with parsley before serving.

Detailed Culinary Process

Searing the Base

The foundation of the One-Pot Ham and Veggie Pasta begins with the Maillard reaction. By sautéing the ham in olive oil first, you develop a caramelized exterior on the meat that adds a smoky depth to the entire sauce. The onions should be cooked until they transition from opaque to translucent, roughly three to four minutes. When adding the garlic and red pepper flakes, be vigilant; garlic can turn bitter if scorched. You are looking for a fragrant, nutty aroma that signals it is time to add the liquids.

Emulsifying the Sauce

Traditional pasta dishes often rely on heavy cream for body, but this method uses a flour-slurry technique. Whisking the flour into the cold broth and half-and-half before adding it to the pot ensures a smooth, thickened consistency without the need for a separate roux. As the farfalle simmers, it absorbs the seasoned broth while releasing its own starches, which act as a secondary thickening agent. This creates a sauce that clings to the ridges of the bow-tie pasta rather than pooling at the bottom of the bowl.

Managing Texture and Doneness

A common pitfall in one-pot cooking is mushy vegetables. By adding the frozen peas and carrots during the final eight minutes of the simmer, you ensure they retain their structural integrity and vibrant color. The pasta is done when it is tender but still offers a slight resistance to the tooth. If the liquid reduces too quickly before the pasta is soft, incorporate an additional quarter-cup of broth to maintain the creamy equilibrium.

Pro Tips for Success

Whisk Thoroughly: Ensure the flour is completely integrated into the broth while cold; adding flour directly to the hot pot will result in irreversible doughy clumps.
Grate Your Own Cheese: Pre-shredded Parmesan is often coated in cellulose to prevent clumping, which can hinder it from melting smoothly into the sauce. Freshly grated cheese provides a much better emulsification.
Residual Heat: The sauce will continue to thicken as it stands. If you aren’t serving it the second it leaves the stove, keep a splash of broth handy to loosen it back up.
The “Fond” Factor: If bits of ham or onion stick to the bottom of the pot, don’t worry. These flavorful bits (the fond) will deglaze once you pour in the broth, adding significant flavor.
Uniformity: Cut your ham cubes to a similar size as the farfalle. This ensures you get a bit of everything in every forkful.

Variations and Substitutions

Vegetarian Option: Swap the ham for sautéed cremini mushrooms and use a rich vegetable stock instead of chicken broth to maintain the savory “umami” profile.
Greens Upgrade: Replace the peas and carrots with three cups of fresh baby spinach stirred in at the very end until just wilted.
Cheese Swaps: For a sharper profile, try an aged Pecorino Romano or a white cheddar in place of the Parmesan.
Grain Alternatives: Whole wheat farfalle works well here, though you may need to increase the simmering time by three to five minutes and add an extra half-cup of liquid.

Serving Suggestions

This meal is designed to be a standalone centerpiece, but it pairs exceptionally well with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a more indulgent spread, serve alongside warm garlic focaccia to soak up the residual sauce. If serving at a dinner party, a sprinkle of lemon zest over the top right before serving can brighten the earthy notes of the ham and Italian seasoning.

FAQs

Can I use a different pasta shape for this recipe?

Yes, short shapes like rotini, penne, or shells work beautifully as they have nooks and crannies to catch the sauce. Avoid long strands like spaghetti, as they are harder to manage in a single-pot simmering environment with vegetables.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to three days. When reheating, add a tablespoon of milk or water per serving before microwaving to restore the creamy consistency of the One-Pot Ham and Veggie Pasta.

Is it possible to use fresh veggies instead of frozen?

Absolutely. If using fresh carrots, dice them very small and add them at the beginning with the onions so they have enough time to soften. Fresh peas should be added in the last two minutes of cooking.

Why is my sauce too thin?

If the sauce appears watery, let the pot sit uncovered for five minutes after the pasta is cooked. The starch will continue to set as the temperature drops slightly.

Nutrition Information

Nutrient	Amount per Serving
Calories	552 kcal
Protein	29 g
Carbs	71 g
Fat	18 g
Fiber	5 g
Sugar	6 g
Sodium	1042 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Creamy One-Pot Ham and Veggie Pasta

Ingredients

Instructions